Pesto Pasta Bake - FoodByMaria Recipes

Vegan Comfort Food

Pesto Pasta Bake

Prep

25 minutes

Cook

25 minutes

Yield

8-10

Is there anything better than a good ol’ casserole? I think not! This pesto pasta bake is a great, quick meal to whip up during a busy week. It’s filling, it’s delicious, and who doesn’t love pasta? I love to make this for Andrew and I in the fall on a Sunday night to have leftovers for a few days to bring for lunches or as a quick meal. 

Pesto pasta bake in a casserole dish

Why you’ll love this pesto pasta bake: 

  • It’s Pasta: If you don’t like pasta you must be a serial killer. Enough said 
  • Quick: Whip this up in under an hour 
  • Fresh: The pesto adds such a delicious freshness to this recipe that I love

Ingredients: 

For this pesto pasta bake, you’ll need the following ingredients: 

Ingredients for pesto pasta bake

Ingredient notes: 

Pesto: I like to make a simple homemade pesto with a mix of ingredients like basil, kale, walnuts, garlic, lemon juice, and nutritional yeast. However, you can also make a simpler one with basil, parm (if you’re not vegan), and olive oil. If you’re lazy (no judgement) buy a store-bought one. 

Feta: My fav vegan feta is from Violife Foods. It’s soy free, gluten-free, and absolutely tastes like the real thing (this is coming from a Greek girl afterall). It also melts great in dishes like this, and can be used in everything! Eat it in salads, on top of pizza, on its own, the options are endless.

Kale: Sneaking some kale into this delicious recipe to add in those added nutritional benefits of vitamin A, C, K, folate, iron, and the list goes on. Kale is such a superfood!

How do you make a pesto pasta bake?

1. Bring a large pot of water to a boil.  Once boiled, generously salt.  Cook pasta as per package instructions.  Strain and reserve 1/2 cup of pasta water.

Onions in a pan for pesto pasta bake

2. To a large pan, heat olive on medium and cook down onions and garlic till translucent.  This may take up to 5-6 minutes.  Stir often to avoid burning. To the pan, add the spices and coat everything evenly.

Ingredients in a pan for pesto pasta bake

3. To the pan, add the kale and cook till decreased by half in size.  Add the tomatoes and stir to combine.  Place the lid on the pan and cook for 10 minutes.

4. To the pot of strained pasta, add all the kale + tomato sauce and combine.  Transfer to a large casserole dish (13″L x 7.75″W x 2.25″) and set aside.

5. Into a small bowl, add the feta of choice and pesto and stir till combined.

6. Top the pasta in the casserole dish with the feta/pesto mixture and evenly distribute the pasta water.  Bake for 25-30 minutes.

Expert Tips & FAQ: 

Does it matter what kind of pasta I use? Nope! I would just advise against super tiny noodles or long (spaghetti/fettuccini) noodles. 

Storage: I wouldn’t necessarily freeze this but you can store it in an airtight container in your fridge for up to 5 days.

Do I have to make homemade pesto? Absolutely not. I often have homemade pesto made up in my freezer that I just thaw out when I need it but you can also just buy store-bought.

What if I’m not vegan? Simple! Use regular feta instead.

 Pesto pasta bake in a casserole dish

Other vegan pasta recipes you’ll love: 

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pesto pasta bake in a casserole dish

Pesto Pasta Bake

  • Author: Maria Koutsogiannis
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 1x
  • Category: Vegan Meals
  • Cuisine: Mediterranean Inspired
  • Diet: Vegan

Description

A yummy, easy casserole with delicious fresh pesto and feta cheese. This pesto pasta bake is to die for!


Ingredients

Scale

227g Fusili Pasta

2 tbsp. olive oil

1 large yellow onion, minced

5 cloves of garlic, pressed or minced

1 tbsp. Umani Spice (optional, I use Simply Organic)

1 tbsp. basil spice

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp red chili pepper

1 large head of kale, washed, de-stemmed and chopped

18oz crushed tomatoes

1 brick of vegan Violife Feta (1 cup regular feta)

1/2 cup pesto (could also be storebought)

large handfuls of fresh basil


Instructions

Bring a large pot of water to a boil.  Once boiled, generously salt.  Cook pasta as per package instructions.  Strain and reserve 1/2 cup of pasta water.

To a large pan, heat olive on medium and cook down onions and garlic till translucent.  This may take up to 5-6 minutes.  Stir often to avoid burning. To the pan, add the spices and coat everything evenly.

To the pan, add the kale and cook till decreased by half in size.  Add the tomatoes and stir to combine.  Place the lid on the pan and cook for 10 minutes.

To the pot of strained pasta, add all the kale + tomato sauce and combine.  Transfer to a large casserole dish (13″L x 7.75″W x 2.25″) and set aside.

Into a small bowl, add the feta of choice and pesto and stir till combined.

Top the pasta in the casserole dish with the feta/pesto mixture and evenly distribute the pasta water.  Bake for 25-30 mintues.

Enjoy with fresh basil!

Notes

Pasta: Any type of pasta will work here honestly! Have fun with it!

Feta: If you’re not vegan, then use regular feta!

Pesto:  If you don’t want to make homemade pesto storebought is just fine


Nutrition

  • Serving Size: 10
  • Calories: 212
  • Sugar: 5.2g
  • Sodium: 512.5mg
  • Fat: 11.7g
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 26.6g
  • Fiber: 2.8g
  • Protein: 7.2g
  • Cholesterol: 13.4mg

Keywords: recipe, creamy, tomato, basil

zelba hernandez

Love it! Tried it tonight and is a total banger!

Maria Koutsogiannis

YESSSS SO GLAD YOU LOVED IT!

Post A Comment

Recipe rating